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Vegan Oreo Brownies

Indulge in Rich Vegan Oreo Brownies Without Guilt

Delight in these Vegan Oreo Brownies that combine rich chocolate flavor with crunchy Oreo pieces, offering a guilt-free indulgence for dessert lovers.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • 2 tbsp Ground Flax Acts as an egg substitute; combine with water to create a flax egg.
  • 6 tbsp Water Used to hydrate ground flax.
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour.
  • 2.5 cups Powdered Sugar Can be substituted with coconut or maple sugar.
  • 1 cup Unsweetened Cocoa Powder Dark cocoa can enhance richness.
  • 1 tsp Baking Powder Adds leavening.
  • 1 tsp Salt Balances sweetness.
  • 1 cup Unsweetened Soy Milk Almond or oat milk can be used as alternatives.
  • 1 cup Vegetable Oil Can be substituted with melted coconut oil.
  • 1 tsp Vanilla Extract Adds depth of flavor.
For the Topping
  • 10-12 pieces Oreo Cookies Adds crunch and flavor.

Equipment

  • 9x13 inch baking pan
  • mixing bowls
  • Whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions for Vegan Oreo Brownies
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan with vegetable oil.
  2. In a small bowl, mix together 2 tablespoons of ground flax seeds with 6 tablespoons of water to create your flax egg and let sit for 5-10 minutes.
  3. In a large mixing bowl, whisk together 2 cups of flour, 2.5 cups of powdered sugar, 1 cup of cocoa powder, 1 teaspoon of baking powder, and 1 teaspoon of salt.
  4. In a separate bowl, combine 1 cup of soy milk, the prepared flax egg, 1 cup of vegetable oil, and 1 teaspoon of vanilla extract and whisk until smooth.
  5. Gradually pour the wet ingredients into the dry mixture and gently fold them together until just combined.
  6. Add broken Oreo pieces to the batter and fold gently before spreading it evenly into the prepared baking pan.
  7. Bake for 30-35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Let the brownies cool in the pan for at least 20 minutes before lifting them out and cutting into squares.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 250mgPotassium: 150mgFiber: 2gSugar: 15gCalcium: 2mgIron: 10mg

Notes

Ensure the flax egg thickens properly for the best binding. Avoid overmixing the batter to keep the brownies fudgy. Check early to prevent over-baking, and let cool for easier cutting.

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